Sheet-Pan BBQ Salmon Tacos

$- 1 lb salmon fillets - 1/4 cup barbecue sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - Salt and pepper to taste - 8 small corn tortillas - 1 cup red cabbage, shredded - 1/2 cup cilantro, chopped - 1 avocado, sliced - Lime wedges for serving To create these tasty tacos, you need some simple ingredients. Start with one pound of salmon fillets. Use your favorite barbecue sauce for flavor. A quarter cup works perfectly. You will also need a tablespoon of olive oil to keep the salmon moist. Next, add some spices. One teaspoon of garlic powder gives a great taste. Smoked paprika adds a nice touch too. You can also use half a teaspoon of cumin. Don’t forget to add salt and pepper to suit your taste. For the taco assembly, grab eight small corn tortillas. They hold the filling well. Shred one cup of red cabbage for crunch. You will want half a cup of chopped cilantro for freshness. One sliced avocado adds creaminess. Lastly, lime wedges will brighten the flavors when you serve the tacos. These ingredients come together to make a meal that's both fun and delicious! 1. Preheat your oven to 400°F (200°C). This helps the salmon cook evenly and quickly. 2. Line a sheet pan with parchment paper. This makes cleanup easy. 3. Place the salmon fillets on the sheet pan. 4. Drizzle olive oil over the fillets. This adds flavor and keeps them moist. 5. Season the salmon. Sprinkle garlic powder, smoked paprika, cumin, salt, and pepper evenly on top. 1. Brush barbecue sauce on the salmon. Use enough to coat each fillet well. 2. Bake the salmon for 12-15 minutes. It should flake easily with a fork when done. 3. While the salmon bakes, warm your corn tortillas. - You can heat them on a skillet for 30 seconds on each side. - Alternatively, wrap them in foil and place them in the oven for the last 5 minutes of cooking. 1. Remove the salmon from the oven. Let it cool for a minute. 2. Flake the salmon into large pieces using a fork. 3. To build your tacos, place shredded red cabbage on each tortilla. 4. Top with flaked salmon and avocado slices. 5. Finish with chopped cilantro and a squeeze of fresh lime juice. 6. Serve the tacos with lime wedges on the side for extra zest. To cook salmon just right, aim for 12 to 15 minutes at 400°F (200°C). The salmon should flake easily with a fork when done. If you want a bit more flavor, try different barbecue sauces. Sweet, spicy, or tangy sauces all work great. You can even mix sauces for a unique taste. Warming tortillas is simple and makes a big difference. You can warm them on a skillet for about 30 seconds on each side. If you prefer, wrap them in foil and place them in the oven for the last five minutes of cooking the salmon. Choose small corn tortillas for the best texture. They add a nice flavor and hold the filling well. For a stunning presentation, serve the tacos on a colorful platter. Add lime wedges and extra cilantro for a fresh look. Pair your tacos with sides like black beans, rice, or a simple salad. These sides balance the meal and add more flavor. {{image_2}} You can easily switch out the salmon for chicken or shrimp. Chicken thighs work well for a juicy bite, and shrimp cooks fast, making it a great option. Just season them like the salmon and coat with barbecue sauce. Bake at the same temperature for about 15-20 minutes for chicken or 8-10 minutes for shrimp until they are fully cooked. For a vegetarian twist, swap the salmon for grilled vegetables. Peppers, zucchini, and mushrooms can add great flavor. Toss them in olive oil and your favorite spices. Grill or roast them until tender, about 10-15 minutes. Use the same taco assembly, and you’ll have a fresh and colorful meal. Explore different barbecue sauces to change the taste of your tacos. A sweet honey BBQ can give a nice glaze. For heat, try a spicy chipotle sauce. You can also mix in herbs like rosemary or thyme for added depth. Experimenting with flavors can make each taco night exciting and new! To keep your leftover tacos fresh, store them in the fridge. Place the salmon, tortillas, and toppings in separate containers. This way, they won't get soggy. Use airtight containers for best results. Cooked salmon lasts about three days in the fridge. Shredded cabbage and cilantro can also stay fresh for a few days. Avocado should be eaten quickly, as it browns fast. When you’re ready to enjoy leftovers, reheat the salmon gently. The best method is in the oven. Preheat the oven to 300°F (150°C). Place the salmon on a baking sheet and heat for about 10 minutes. This helps keep it moist. For the tortillas, warm them in a skillet over medium heat. Just 30 seconds on each side will do. You can also wrap them in foil and heat them in the oven with the salmon. Yes, you can freeze these tacos, but it works best for the salmon. To freeze, let the salmon cool completely. Wrap it tightly in plastic wrap, then place it in a freezer bag. It can last for up to three months. Tortillas can also be frozen. Stack them with parchment paper in between. Thaw both the salmon and tortillas in the fridge overnight before reheating. To cook salmon in the oven, I recommend 12-15 minutes at 400°F (200°C). This time ensures the fish is tender and flakes easily. Always check for doneness with a fork. If it’s not flaking, give it a few more minutes. Yes, you can prepare these tacos in advance. Cook the salmon and store it in the fridge for up to three days. You can also chop the cabbage and cilantro ahead of time. Just warm the tortillas just before serving for the best taste. These tacos go great with several sides. Try serving them with: - Mexican rice - Black beans - Grilled corn - A fresh salad For drinks, I suggest a light beer or a refreshing iced tea. These pair well with the flavors of the tacos. These BBQ salmon tacos are simple and tasty. We covered key ingredients, cooking steps, and helpful tips. You can customize with different proteins and flavors. Storing leftovers and reheating are easy with the right methods. Enjoy making these tacos for family and friends. They are great for any meal. Try them soon, and you'll impress everyone with your cooking!$

Elevate your weeknight dinners with these mouthwatering sheet-pan BBQ salmon tacos! This easy recipe blends juicy salmon fillets coated in BBQ sauce with fresh toppings like avocado and cilantro, all wrapped in warm corn tortillas. Perfect for quick meals or entertaining, these tacos are full of flavor and nutrition. Click through to discover the full recipe and bring some deliciousness to your table tonight!

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Ingredients

1 lb salmon fillets

1/4 cup barbecue sauce (choose your favorite)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

1 cup red cabbage, shredded

1/2 cup cilantro, chopped

1 avocado, sliced

Lime wedges for serving

Instructions

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.

Place the salmon fillets on the prepared sheet pan. Drizzle them with olive oil and season with garlic powder, smoked paprika, cumin, salt, and pepper.

Brush the barbecue sauce generously over the salmon fillets. Make sure they are well-coated for maximum flavor.

Bake the salmon in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork.

While the salmon is baking, warm the corn tortillas. You can do this on a skillet over medium heat for about 30 seconds on each side or wrap them in foil and place them in the oven for the last 5 minutes of the salmon's cooking time.

Once the salmon is cooked, remove it from the oven and let it cool for a minute before flaking it into large pieces with a fork.

To assemble the tacos, place a layer of shredded red cabbage on each tortilla. Top with the flaked salmon, avocado slices, and a sprinkle of chopped cilantro.

Squeeze fresh lime juice over each taco for an added zing before serving.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Serve the tacos on a platter, garnished with lime wedges and additional cilantro for a vibrant look.